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Author Notes: A comforting broth filled with memories of heady Mediterranean flavours using fresh seasonal fish and shellfish from the Scottish coast —Graeme Taylor
- 2 Langoustines
- 6 Squat Lobsters (or crayfish)
- 3 Shallots finely chopped
- 3 Garlic cloves finely chopped
- 1 sprig Rosemary finely chopped (about 1tsp)
- 2 Tomatoes roughly chopped
- 100 milliliters Dry White Wine
- 150 grams White fish (Saithe, Cod or Haddock) cut into 1" chunks
- 6 Mussels
- 10 Cockles
- 1 sprig Dill finely chopped (About 2tsp)
- 1 handful Parsley finely chopped
- 0.5 Lemons juiced
- Knob Butter
- splashes Olive Oil
- Sea salt
- Remove the heads from the langoustines and squat lobsters, saving the bodies. Cover them with 400ml cold water plus ½ tsp sea salt and simmer covered for an hour to make stock,
- Sweat the shallots and garlic in the butter and a good drizzle of olive oil in a heavy based pot to soften without colouring,
- Add the rosemary and stir through for 30 seconds, then add the smoked paprika and stir for another 30 seconds,
- Add the tomatoes along with a splash of white wine to loosen then cook down to form a paste,
- Pour the stock through a sieve into the tomato paste and add 75ml of the white wine and cook through for 10 minutes. Correct for seasoning with salt,
- Add the white fish and cook for 2 minutes then add the reserved langoustine and squat lobster bodies and cook for a further 2 minutes. Remove from the heat and cover,
- In a separate pan cook the cockles and mussels. Heat a little oil, pour in the shellfish and a good splash of white wine. Cover and cook for 3-4 minutes,
- When cooked remove the mussels from their shells and add to the broth and add the cockles whole along with the cooking liquor,
- Stir through the dill and add the lemon juice. Correct for seasoning and serve topped with parsley.
- This recipe was entered in the contest for Your Best Recipe for the Shore